Chicken Gravy

I grew up in a household where most things where made from scratch, especially things like gravy! My mom would never buy the stuff that comes in the packet, and there’s a huge flavor difference, plus, making it from scratch only takes a few minutes, and most people usually already have the ingredients they need to make homemade chicken gravy!

If you have roasted a chicken for dinner, be sure to save the liquid drippings at the bottom of the pan to add flavor to your gravy. Otherwise, you can make chicken gravy without them.

What are chicken drippings?

The most flavorful and delicious gravy recipes use drippings! Drippings are what’s left in the roasting pan after cooking the turkey. This includes fat that has melted and any bits of meat that have fallen off. This extra liquid will be poured away from the chicken into a separate bowl and used to make the chicken gravy.

Can I make gravy without chicken drippings?

Yes! This chicken gravy can be made with or without drippings from a roasted chicken. To make it without drippings, you will add a little more chicken broth and some chicken bouillon paste for extra flavoring.

How to make Homemade Chicken Gravy (with or without drippings):

(Optional) Add drippings from Roasted Chicken to a measuring cup. When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)! Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings.

You will notice that the fat will rise to the top, leaving the drippings on the bottom. Use a large spoon or ladle to skim (remove) most of the fat from the top of the drippings.

Make the roux: Heat a saucepan over medium heat. Add 1/2 cup of drippings (or chicken broth) to the pan. Add 1/4 cup flour and whisk together until it makes a smooth paste (add more flour if it seems a little greasy). Cook, whisking, until the mixture begins to change to a light golden color.

Add broth and more drippings: Whisk in 2 cups of chicken broth and an additional 1/4 cup of drippings (or teaspoon of chicken bouillon paste).

Thicken: Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened. If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 teaspoon of cornstarch with 1 tablespoon of water and then add it to the gravy).

Once you are happy with the consistency of your gravy, taste it. Add more pepper (and salt if needed), and some chicken bullion taste if you want to further boost the flavor.

Homemade Chicken Gravy, without flour:

For a smooth, creamy, and rich gravy, a roux (made with flour) is the most effective. However, it’s certainly possible to thicken gravy without flour. Flourless gravy will be made similarly, but without making a roux.

Instead, add a cornstarch slurry (you’ll need 1 tablespoon water + 1 teaspoon cornstarch for every cup of gravy base in the pan), to thicken the gravy.

Storing and freezing chicken gravy:

This chicken gravy is best enjoyed the day it’s made, but can be refrigerated for up to two days.

You can also freeze it for up to four months. Check out this Roasted Chicken for more info on storing and freezing homemade gravy.

Instructions

If using drippings (optional): When you have taken your chicken out of the oven, pour the liquid and drippings from the pan into a liquid measuring cup or a bowl. (Tip the pan away from your body and be careful not to burn yourself)! Let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove most of the fat from the top of the drippings).

To make the gravy, use a large sauce pan and add 1/2 cup of drippings (or chicken broth) to the pan.

Add 1/4 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).

When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.

Once you get a nice lightly golden color, add 2 cups of chicken broth and 1/4 additional cup of drippings (or 1 teaspoon chicken bouillon paste for flavor if not using drippings).

Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.

If the gravy is too thick, add more broth or drippings liquid. If the gravy is too thin after cooking for 10 minutes, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).

Once you are happy with the consistency of your gravy, season with pepper (and salt if needeto taste, and enjoy!